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    80 Recipes

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    This reminds me of Greek Spanikopia. Its a wonderful and fairly easy recipe to prepare. There's never enough to go around!

    Recipe #325258

    This is as close to reproducing the famous sauce, as I have came. Go ahead and give it a try,see if I have it down pat!

    Recipe #319601

    "Good with hamburger, cheese sandwich, egg salad sandwich and as a pickle with regular meals."

    Recipe #314133

    Southern English Pea Salad is something my Grandmother made almost every Thanksgiving and Christmas to go along with the meal. It is very simple, but tasty.

    Recipe #315568

    This was a favorite dish that was prepared on a regular basis in the Lafayette Airport Fire Department. It'll have you going back for seconds!

    Recipe #315565

    This is a wonderful recipe that has been tried and true. It is a wonderful addition to any menu of an Acadian served meal. I hope all my family and friends enjoy this recipe.

    Recipe #421623

    This is a favorite of mine and its easy to make!

    Recipe #320643

    Very easy to prepare and taste wonderful!

    Recipe #320673

    This is a recipe that Anthony Joe Teer has aquired from his past in-laws.

    Recipe #315851

    Empanadas, which are elaborate Spanish turnovers filled with chopped meat, usually beef, chopped fruit such as peaches or raisins, vegetables, olives and sometimes hard-boiled eggs, have long been a specialty of Galicia in the northwest area of Spain. Natchitoches, La., is known for its meat pies, which are turnovers filled with ground meat and seasonings. The original Louisiana version is believed to have been developed by the Natchitoches Indians and improved upon by the Spanish. Although most cultures had meat pies, many dating from the Middle Ages, one of the most famous in Louisiana is the salmis or game pie usually served at Christmas.

    Recipe #315567

    Often made with pork or beef this one-pot meal is a very traditional especially during a "matança" or winter slaughtering of pigs or cattle. This recipe is from the island of Terceira, in the Azores. It gets it name from the type of black clay pot called a "caçoila" used to cook it in. Depending who you ask, the answer may differ as to what type of meat is used. Some might tell you the stew is made with beef but if it is cooked in the pot, it is called caçoila. On the mainland, this stew, using pork, would be called "Cachola". This dish needs no knives... it's tender and absolutely delicious. "Alcatra" comes from the term "alcatre", the Portuguese word for "rump", indicating that rump roast is preferred there for pot roasts, but I've prepared this with sirloin tip roast as well with fabulous results. Note: Jamaican Whole allspice can usaually be found in Walmarts Mexican section, recipe is not the same without it.

    Recipe #324462

    I love these in my Bloody Marys They aren't the same without at least two of these beans in the glass.

    Recipe #316262

    This is an all time favorite recipe I follow when preparing deviled eggs. Thought I'd post it here for all my friends and family.

    Recipe #436796

    This is a kicker of a martini. You have to like them and its an aquired taste! This is my version of a dirty martini. You have gotta make yourself one!

    Recipe #316265

    This is a simple and very great tasting dressing!

    Recipe #320648

    This is a Bloody Mary recipe that came from the Red Fox Club in Santa Maria, Ca.They use to run a special two for one bloody marys. Of course that didn't last we drank them dry of mixer. Gotta give this one a try! They garnish with a pickled green bean. I've added my little twist to this one also!

    Recipe #316118

    I love this on my gyros and sandwiches.

    Recipe #314119

    This is a interesting and wonderful strawberry mousse that my Daughter Silvia loves. She is a strawberry fanatic!

    Recipe #317779

    If you've never had'em you've gotta try'em!

    Recipe #316283

    This a wonderful dish I tried in the Azores and loved it!

    Recipe #316207

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